JPS5811833B2 - Method for producing powdered oil and fat with foaming properties - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a foaming agent which is the main component of a powdered whipping cream mix that can be dissolved in an appropriate amount of water or milk and whipped at room temperature to obtain whipping cream in a very short time. The present invention relates to a method for producing powdered oil and fat having the following.

Traditionally, powdered whipping cream mixes have been produced with the characteristics of consistent performance throughout the seasons and superior storage stability compared to fresh cream obtained by separating fresh raw milk. Due to technological advances, several types of mixes currently on the market can be whipped in an extremely short time and have good shape retention.

Therefore, if evaluated solely from a performance standpoint, it can be said to be almost satisfactory, but on the other hand, the flavor and texture are quite poor, and even without a particularly trained sensory evaluation panel, it does not melt in the mouth and leaves a sticky feeling in the mouth. You can clearly feel the odor and taste that you feel when it passes through your throat, and the bitterness that you feel on your tongue.

The main cause of these problems is the emulsifier made of constituent fatty acids including unsaturated fatty acids, which is used for whipping in a short time and improving shape retention, but there are also other causes such as when the amount of emulsifier is large, natural or synthetic. This phenomenon is also seen when starch is used, and according to the technical knowledge up to now, whipping properties and shape retention and good flavor and texture are considered to be contradictory phenomena, and it is difficult to satisfy them at the same time. It had been.

As a result of intensive research into the development of a foaming powdered fat that can simultaneously satisfy the performance, flavor, and texture of the powdered whipping cream mix described above, the present inventors found that the melting point is 35.
Mix 10 to 40 grams of acetylated monoglyceride or acetylated monoglyceride and lecithin to oil and fat at ~45°C, then add sodium caseinate, powdered starch syrup, glucose, sugar, lactose, dextrin, phosphoric acid or an alkali salt of condensed phosphoric acid. When performing two-stage homogenization emulsification, the emulsification pressure in the first stage should be at least 150 KP/cm2 or more, and the emulsification pressure in the second stage should be at least 50 2/cm2. It has been found that by emulsifying and then drying and powdering, it is possible to produce powdered fats and oils that have good whipping speed and shape retention, as well as excellent flavor and texture.

The present invention does not use any emulsifiers containing unsaturated fatty acids, which were conventionally required as emulsifiers in powdered fats and oils that have foaming properties, but by adding a certain amount of acetylated monoglyceride or acetylated monoglyceride and lecithin to the fats and oils. This invention relates to the production of foamable powdered fats and oils for whipping cream mixes that are excellent in performance, flavor, texture, and long-term storage stability.

The configuration of the present invention will be explained in detail below.

In general, powdered oil and fat raw materials with foaming properties have a melting point of 35~
The temperature must be 45°C, and preferably lauric hydrogenated oils such as hydrogenated coconut oil, hydrogenated palm kernel oil, or transesterified oils and fats thereof (if necessary, a small amount of high melting point hydrogenated oils may be blended) ), etc. are used, and glycerin saturated fatty acid monoester and propylene glycol saturated fatty acid ester with strong water-holding properties are used to increase the viscosity by aggregating fat globules. A mixture of oil and emulsifier is added to an aqueous solution containing saccharides, starch decomposition products, sodium caseinate, and a small amount of stabilizer and phosphate necessary as a powdered oil carrier, and then mixed.
It is produced by emulsifying it to the required particle size by step homogenization and then drying and powdering it.

The most important factors in the above formulation are the type, combination and amount of emulsifier used.

According to the knowledge up to now, the above three types of emulsifiers are indispensable, and if any one is missing, satisfactory performance cannot be obtained.

However, as has been stated repeatedly, the evaluation of whipping clinic mixes using powdered fats and oils produced using these emulsifiers is not sensually satisfactory.

First of all, we improved the flavor by not using glycerine saturated fatty acid monoester, which has problems in terms of flavor and texture, and achieved the required performance and texture of whipping cream using saturated fatty acid glycerin monoester. As a result of researching the types, combinations, and amounts of glycerin monodiester, sorbitan ester, and sucrose ester, we came to the conclusion that it is impossible to create a product that satisfies performance and texture at the same time.

Therefore, as a result of further investigation into substances other than these, it was found that the objective could be achieved more easily by using acetylated monoglyceride.

Acetylated monoglycerides are purified products obtained by acetylating monoglycerides with acetic anhydride or transesterifying fats and oils (triglycerides) with triacetin.

Particularly in the present invention, the former partially acetylated one is effective because of its unique physical properties, namely its flexible properties at low temperatures and the property of being waxy but melting sharply at around body temperature. It was found that only by using this method can a product with a texture that melts in the mouth be produced.

Conventionally, the use of acetylated monoglycerides in whipping cream has been seen in literature, pamphlets, etc., and cannot be said to be new. This is essentially different from what we found this time in that it guarantees long-term stability.

As the acetylated monoglyceride of the present invention, glycerin saturated fatty acid monoesters which have been acetylated at 30 to 70 degrees can be used, but in view of their physical properties, those which have been acetylated at around 50 degrees are preferred.

The ratio of acetylated monoglyceride or acetylated monoglyceride and lecithin to fats and oils having a melting point of 35 to 45°C is preferably in the range of 10 to 40 parts.

When using lecithin with acetylated monoglyceride, the ratio of lecithin to acetylated monoglyceride is 1 to 10.
The preferred range is

If the amount of acetylated monoglyceride is less than 10%, the elasticity will be slow and the shape retention will be poor.

Also, when you reach 40 or more, the same drawbacks appear.

The use of lecithin has the effect of widening the range of use of acetylated monoglyceride and reducing the influence of variations in measurements during production.

In the present invention, the above-mentioned acetylated monoglyceride and lecithin are sufficient, but in addition, conventionally used glycerin saturated fatty acid monoester, propylene glycol saturated fatty acid monoester, sorbitan fatty acid ester, sucrose fatty acid ester, etc. may be blended. However, if the amount of sucrose fatty acid ester is small, the performance and texture of the present invention will not change. However, although the use of a small amount of sucrose fatty acid ester has the effect of promoting emulsification, it only increases the amount of emulsifier. If the amount is too much, the texture will deteriorate and it is not necessary.

Furthermore, in terms of long-term stability of performance, it can be said that a simple system like the present invention is better than a complicated emulsification system.

As the base material for powdering, water-soluble proteins and sugars are used, and sodium caseinate, powdered starch syrup, glucose, sugar, lactose, dextrin, etc. are preferable.

These base materials are used in the range of 20 to 30 percent in the powdered oil and fat composition, but it is preferable to use two or more types in combination rather than one type from the viewpoint of powder quality and stability of performance.

A small amount of phosphoric acid or an alkali salt of condensed phosphoric acid is necessary to help dissolve sodium caseinate, and it is also necessary from the viewpoint of stability during storage, and the amount is determined from o, ooi to This is the range of Section 2.

For the purposes of the present invention, it is desirable not to use stabilizers, but there is no problem in adding them in trace amounts that do not affect the texture.

The powdered oil and fat of this invention does not contain glycerine saturated fatty acid monoester, so it can speed up the aggregation of fat globules during whipping and accelerate the release of hips.

It is preferable to mechanically make the oil droplets as fine as possible during the emulsification stage.

At least 150Kp/cm2 or more, preferably 200~
It is preferable to carry out the first stage emulsification at a pressure of 300 Kp/cm2 and the second stage to carry out a two-stage emulsification at a pressure of 50 Kp/cm2 or less.

Therefore, it can be said that the conditions in the homogenization process of the present invention are extremely important in order to exhibit and maintain quality. Any suitable drying method such as foam drying or freeze drying may be used, but spray drying is preferred from the viewpoint of productivity and economy.

The present invention provides a powdered fat and oil having foaming properties, which is the main component of a powdered whipping cream mix that can be dissolved in an appropriate amount of water or milk and whipped at room temperature to produce whipping cream in a very short time. It's about doing.

Furthermore, the product of the present invention can be used not only as a whipping cream mix but also as a main ingredient in a wide range of applications such as powdered ice cream mixes, soft serve mixes, and foaming dessert foods.

The present invention will be explained below with reference to Examples.

Examples Comparative Examples 1 to 3 and Examples 1 to 4 Each composition The emulsifying agent and the powdered base material were first dissolved in warm water of 50 to 70°C, and then the oil and fat components and acetylated monoglyceride were added, followed by two-stage homogenization. Perform emulsification.

The solid content concentration at this time is between 40 and 50.

First, the emulsification pressure in the first stage is set to 200 at 9/cm2.After emulsifying at the emulsification pressure in the second stage at 40Kp/cm2, dry powder with a spray dryer at 130-140℃ and internal temperature 80-90℃. A foamable powdered oil and fat was obtained.

Performance evaluation method Whipping cream mix formulation Comparative example, Examples Powdered oil and fat 70% Powdered starch syrup 15% Powder Sugar 15% How to make and evaluate whipped cream Put 130g of whipped cream mix in a bowl and add 180cc of milk (10℃) Add and stir gently for 30 seconds to combine.

Next, use Sunbeam's Mixmaster to mix 500r.
Whip for 2 minutes at pm.

During the whipping process, the time it takes for the cream to harden and become squeezable is measured and determined as the speed at which it becomes firm.

Next, put the whipped cream into a bag and squeeze it out from the nozzle, and observe the flower shape and shape retention, as well as the gloss of the cream.
Also evaluate the organization.

Finally, try eating the cream and sensually evaluate its flavor, melt-in-your-mouth texture, and texture.

Long-term stability is the performance evaluated using the above formulation for foaming powdered fats and oils after being left at room temperature for 3 months.

Table 2: Effect of emulsification pressure in the first stage during two-stage homogenization The formulation of Example 2 was tested.

The performance evaluation is the same as the method described above.

Claims (1)

[Claims] 1 Mix 10-40% of acetylated monoglyceride or acetylated monoglyceride and lecithin with fats and oils with a melting point of 35-45°C, then add sodium caseinate, powdered starch syrup, glucose, sugar, lactose, dextrin, phosphoric acid or condensed phosphoric acid When performing two-stage homogenization emulsification by adding one or more kinds of alkaline salts, etc.
The above is a method for producing a powdered fat and oil having foaming properties, which is obtained by emulsifying at a second stage emulsification pressure of 50 Kp/cm2 or less and then drying and powdering.